Laping

Laping or Laphing is a spicy jelly like cold noodle dish usually found on streets. It is a cold jelly noodle dish originating from Sichuan region in China where it is known as Liang fen. From where it traveled to Tibet and across Asia, influencing the food of Nepal and Sikkim.

Traditionally laping is not made at home. Most people in Tibet buy it from little stalls on the street. Although in other regions it is made at home because there are very few food stalls selling laping.

In recent times craze for this dish has hit hard, people used to love momos and just like it anyone who tries this once becomes a fan. It is a very addicting food item, containing lots of red chillies, Soy sauce etc. I have a friend who cannot tolerate chillies still he loves this dish so much and never misses a chance to eat laping.

Laphing became a notable part of Nepalese cuisine when Tibetan immigrants went to Nepal. Now, the dish has spread across most of Asia, including Bhutan. Laphing is available in two varieties: wet and dry. Laping noodles dry or soaked in a chili soy sauce broth.The dry laping tends to be more spicy and intense in flavor than the wet laping. The wet laping are less hot, however, the broth adds another element of spicy flavor from the seasoning it has been soaking in. The noodles are indeed soft in texture, and the light, spicy flavor of the dish will make you wanting to order more. These noodles are usually served cold, and have become a popular summer dish.

Laphing Dry

Honestly it is the most addictive dish because of its distinct, spicy flavor. It is a cold Moong Bean noodle made with potato and flour. They are cooked overnight, shaped and mixed with a sauce made from dried sichuan chillies and vinegar. Then it is garnished with red chilli, green onion and garlic to create a complex flavour which tingles everyone’s taste buds and makes you crave for it.

Laping in Delhi

In Delhi, I’ve tried laping at two places one is Majnu Ka Tila (MKT) and “Laphing Wala” in Rohini.

I liked Majnu ka Tila one more because the flavours were robust but Rohini has much better noodles if you ask for more garlic then they are great to go for.

How to make Laping?

As mentioned laping is a long process to make and requires patience with skill. First time even I failed then after some tries got the perfect laping.

Ingredients

For Laping

1. 1 cup of potato or mung-bean starch

2. 5 Cups Water

For Sauce

1. 6 cloves of Garlic, minced

2. 1 stalk Green Onion, chopped

3. 1 teaspoon Salt

4. 1 teaspoon Rice Vinegar

5. ¼ cup Sesame Oil

6. ¼ cup Soy Sauce

7. ¼ cup crushed dried red pepper (or you can use paste)

Method

Preparation of Laping

1. Mix the starch and water together until you get an even texture.

2. Heat the mixture on stove, stirring frequently until the mixture is so thick you can barely stir it. If the mixture is boiling before it thickens, turn down the heat until it stops boiling. When done the texture will be very thick, almost like jello, but it still needs to set.

3. Transfer the cooked mixture into a clean bowl and let it sit in refrigerator for 4-5 hours.

4. After the Laping has set, remove it from the bowl.

Preparetion of Sauce

1. 
   

2. Mix garlic, onion and cilantro with salt, rice vinegar, sesame oil, soy sauce, and crushed dried red pepper in a small bowl and stir well.

Once everything is ready just cut long strips of laping into a bowl and cover with sauce. or Spread chilli paste and garlic on a sheet and roll them.

Laphing Wet

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